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Puffed food produced from lotus root residue and corn starch and its processing method
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A technology for puffed food and corn starch, applied in the field of food processing, can solve the problems of less scientific development and utilization, etc.
Active Publication Date: 2015-07-29
HUAZHONG AGRI UNIV
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The by-products of the lotus root powder industry are mostly discarded except for a small part used by farmers as animal feed. At present, there are few scientific developments and utilizations of the by-products, except for the extraction of dietary fiber and polysaccharides from lotus root residues (Li Huina , 2009), other literatures on the comprehensive utilization of lotus root residues are rarely reported
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Embodiment 1
[0047] The lotus root dregs used in this embodiment comes from the by-products of the lotus root powder production line. Because the moisture content in the fresh lotus root dregs is too high (moisture content is generally greater than 80%), it is not easy to store, and it is not conducive to post-processing, so it is necessary to carry out fresh lotus root dregs. Dehydration treatment, the specific method is to put fresh lotus root dregs in a blast drying oven and place them alive in a vulcanized heating bed, dry the water at 60°C to a water content of less than 15%, pack them in sealed bags, and store them. The processing method mainly includes: crushing lotus root dregs, premixing raw materials, starting the machine and heating up, extruding and puffing, cooling and forming, drying and packaging. Specific steps are as follows:
[0066] The dried lotus root dregs obtained in Example 1 were pulverized with a pulverizer, and passed through a 40-mesh sieve to obtain lotus root dregs powder, which was dried and sealed for preservation.
[0068] The lotus root dregs powder is mixed with the cornstarch, the amount of the lotus root dregs powder added (by weight) is 5% of the corn flour, the water content is adjusted to 16%, and the water is fully balanced in sealed storage.
[0091] The dried lotus root dregs prepared in the above steps are pulverized with a pulverizer, and passed through a 40-mesh sieve to obtain lotus root dregs powder, which is stored in a dry seal.
[0093] Mix the lotus root dregs powder and cornstarch thoroughly, add the lotus root dregs powder to 7.5% of the corn flour, adjust the water content to 16%, and seal and store to make the water fully balanced.
[0097] When the temperature of the equipment rises to 130°C, adjust the screw speed to 180r / min, and feed at a uniform rate.
[0098] ⑤Cooling and forming
[0099] The extruded product is placed at room temperature for cooling molding (by the method of the embodi...
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Abstract
The invention belongs to the technical field of food processing and particularly relates to a puffed food which adopts lotus root residue and corn starch as raw materials and is produced through extrusion. Due to the addition of lotus root residue powder, the dietary fiber content of the puffed food is increased. The puffed food is characterized in that water in the lotus root residue is removed; the lotus root residue is processed properly, is smashed, and is sieved through a sieve with 40 holes, so as to obtain the lotus root residue powder; the lotus root residue powder is mixed with the corn starch, the mixture is stirred to be uniform, wherein the additive amount of the lotus root residue powder is 2.5-7.5% of that of the corn starch; the water content of the mixture is adjusted to be 16%; preheating is performed through a single-screw extrusion-expansion machine until the temperature of the mixture rises to 130 DEG C; the rotational speed of a screw is adjusted to 180 r / min; feeding is performed at a uniform velocity; after the food is cooled and formed, the food is coated with flavorings; the food is dried again until the moisture content of the food is below 5%; hermetic packaging is performed on the food. According to the puffed food, a new way is opened up for lotus root starch comprehensive utilization in the lotus root starch industry.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a puffed product produced from lotus root residue powder and corn starch and a processing method thereof. Background technique [0002] Lotus root is the aquatic vegetable with the largest production area and the largest output in China. It is white in color, crisp in quality and sweet in taste, and has high use value. It can be eaten cold and raw, fried, stewed, stewed, steamed, and can also be processed into lotus root powder, lotus root juice and other foods. Lotus root powder is a product made of fresh lotus root through a series of processes such as washing, crushing, filtering, sand removal and purification, concentration and refining, dehydration, drying and packaging. Lotus root powder has high nutritional value, good medicinal effect, and delicious taste. It is suitable for all ages and is very popular with consumers, so the production of lotus root ...
Claims
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Application Information
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